COMFORTING CHICKEN & NOODLES CROCK POT
•1 24 Ounce package,frozen egg noodles.
•2 (14.7 Ounces) cans,cream of chicken soup,sometimes i use 1 can chicken and 1 can cream of celery.
•1 Stick (1/2) cup butter, cut into pieces.
•1 (32 Ounces) chicken broth,may want extra to thin out, if too thick. the frozen noodles thicken the broth.
•Mixed vegetables, optional, i didn’t use this time.
•Chicken buillon to taste,optional, i add about a teaspoon of better than buillion chicken flavored paste, for a richer chicken flavor.
•6 Small boneless, skinless chicken breasts or 4 large.
•Salt & pepper to taste, can add some parsley too if desire.
How to Make:
-I whisk the bouillon with the broth and pour over soup.
-Place lid on pot and turn to low. Cook for 6Hours.
-Remove chicken and tear into pieces. Add back to pot.
-Now add noodles and if adding veggies add now. Cook for another 2Hours or until noodles are desired tenderness. I stir a few times during last 2hours. [You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like.]
-Sprinkle with parsley and mix in, if using at the end of cooking.
-Salt&pepper if needed and Serve. Yum!
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